Homemade Tomato & Emmental Crackers
Get ready to elevate your snack game with these delightful Homemade Tomato & Emmental Crackers! Bursting with the rich flavors of ripe tomatoes and melted Emmental cheese, these bite-sized treats are easily customizable with your favorite herbs and spices. Perfect for sharing or enjoying solo, they’re a deliciously fun addition to any gathering!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Herbs de Provenceoptional
- 40 ml of water (1.35 fl oz)
🥛Dairy & Eggs(2)
- 1 egg
- 40g of grated Emmental cheese (1.41 oz)
🫙Pantry Staples(3)
- 150g of flour (1/2 wheat 1/2 buckwheat) (1.2 cup)
- 1 tablespoon of olive oil (15 ml)
- 1 tablespoon of tomato paste (15 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon of salt (2.5 ml)
📦Other(1)
- 30g of sesame and pumpkin seeds (1.06 oz)
Nutrition (per serving)
Calories
220
Protein
8g
Carbs
27g
Fat
9g
👨🍳 Instructions
- 1
Mix all the ingredients together.
- 2
Roll out the dough thinly, cut into shapes, and bake until golden and crispy. Bake for about 15 minutes at 180 degrees Celsius.
💡 Pro Tips
- ✓Add your tomato paste to the egg before mixing with dry ingredients—the egg's lecithin emulsifies the tomato's water and oil, preventing a greasy, separated dough that won't crisp evenly.techniqueEmulsification prevents oil separation
- ✓Roll dough to exactly 3-4mm thickness and prick with a fork every 2 inches before baking; this prevents steam pockets from forming and ensures uniform crispness rather than hollow, chewy centers.technique3-4mm thickness with fork pricks
- ✓Bake at 190°C for 12-14 minutes instead of 180°C for 15 minutes—the 10°C increase accelerates Maillard browning while buckwheat's higher water content (8-12%) still evaporates fully, yielding crispness in 1-2 fewer minutes.timing190°C for 12-14 minutes vs 180°C for 15 minutes
- ✓Toast the sesame and pumpkin seeds for 2-3 minutes at 160°C before adding them—this sets their starches and oils, preventing absorption of your dough's moisture which would soften crackers by up to 15% during baking.timingPre-toast 2-3 minutes at 160°C
- ✓Use a 40:150 water-to-flour ratio (26.7%)—buckwheat absorbs 5-7% more water than wheat, so this ratio prevents over-hydration that creates chewy rather than crispy crackers despite the herb and cheese additions.ingredient26.7% hydration ratio (40ml:150g)
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Tomato & Emmental Crackers
Get ready to elevate your snack game with these delightful Homemade Tomato & Emmental Crackers! Bursting with the rich flavors of ripe tomatoes and melted Emmental cheese, these bite-sized treats are easily customizable with your favorite herbs and spices. Perfect for sharing or enjoying solo, they’re a deliciously fun addition to any gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Herbs de Provenceoptional
- 40 ml of water (1.35 fl oz)
🥛Dairy & Eggs(2)
- 1 egg
- 40g of grated Emmental cheese (1.41 oz)
🫙Pantry Staples(3)
- 150g of flour (1/2 wheat 1/2 buckwheat) (1.2 cup)
- 1 tablespoon of olive oil (15 ml)
- 1 tablespoon of tomato paste (15 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon of salt (2.5 ml)
📦Other(1)
- 30g of sesame and pumpkin seeds (1.06 oz)
Nutrition (per serving)
Calories
220
Protein
8g
Carbs
27g
Fat
9g
👨🍳 Instructions
- 1
Mix all the ingredients together.
- 2
Roll out the dough thinly, cut into shapes, and bake until golden and crispy. Bake for about 15 minutes at 180 degrees Celsius.
💡 Pro Tips
- ✓Add your tomato paste to the egg before mixing with dry ingredients—the egg's lecithin emulsifies the tomato's water and oil, preventing a greasy, separated dough that won't crisp evenly.techniqueEmulsification prevents oil separation
- ✓Roll dough to exactly 3-4mm thickness and prick with a fork every 2 inches before baking; this prevents steam pockets from forming and ensures uniform crispness rather than hollow, chewy centers.technique3-4mm thickness with fork pricks
- ✓Bake at 190°C for 12-14 minutes instead of 180°C for 15 minutes—the 10°C increase accelerates Maillard browning while buckwheat's higher water content (8-12%) still evaporates fully, yielding crispness in 1-2 fewer minutes.timing190°C for 12-14 minutes vs 180°C for 15 minutes
- ✓Toast the sesame and pumpkin seeds for 2-3 minutes at 160°C before adding them—this sets their starches and oils, preventing absorption of your dough's moisture which would soften crackers by up to 15% during baking.timingPre-toast 2-3 minutes at 160°C
- ✓Use a 40:150 water-to-flour ratio (26.7%)—buckwheat absorbs 5-7% more water than wheat, so this ratio prevents over-hydration that creates chewy rather than crispy crackers despite the herb and cheese additions.ingredient26.7% hydration ratio (40ml:150g)